Canning Peaches or Pears

Wash , half, core and peel fruit

Lightly fill quart bottle to the neck

Mix syrup: 3 cups water to 1 cup sugar, dissolve

Pour over fruit in bottle to neck, wipe off bottle top.

Scald lids (heat in pan of water, don’t boil)

Put on bottle then ring, tighten securely

Place bottles of fruit in canner and cover with water.

Bring to a boil and boil 20 minutes.

Place bottles on towel on cupboard where air can circulate around to cool.

After cooling, tap lid to see if it is sealed.


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